Process
The pot, then the jar
धीमी आँच, फिर डिब्बा।
This is the traditional method the ghee follows. It is a description of the work, not a certificate.
- 1
Malai
Milk is boiled and set. The cream that rises is collected. This is the step a village kitchen already knows by sight.
- 2
Churn
The cultured cream is churned until butter separates from the buttermilk. The buttermilk is not the product. The butter is what goes to the fire.
- 3
Slow fire
The butter is cooked low in a heavy pot. Moisture leaves. The colour deepens. The smell should turn nutty, not stay milky.
- 4
Strain and jar
The ghee is rested, strained, and filled. The jar is closed before it is offered for delivery in Bhopal.
- 5
A report, only if one exists
A batch can be sent to a laboratory. We publish the document that comes back. We do not write the result ourselves.
